Bacon Wrapped Trout Fillet w. Buerre Blanc

Bacon Wrapped Trout Fillet

In addition to world-class ski resorts, the Rockies are world-renowned for the abundance of wild trout species that thrive in the snow-fed rivers and creeks snaking throughout the mountain range. You’ll commonly find rainbow, brook, brown, and cutthroat trout on dinner tables and restaurant menus throughout the Rockies.

For this recipe, grab the freshest looking trout you can find, and throw in everyone’s favorite – bacon – then top it off with a classic buerre blanc sauce. The sauce takes a little bit of time to make, but if you time it out right, your whole dish will be ready in about 20 minutes.

9ingredients

4servings

Cooking time

20 min

Hooray!

You have all the ingredients, let's start cooking!

Ingredients

0/9 ingredients

4 skin-on Trout Fillets

8 slices of Bacon

2 tbsp Vegetable Oil

1 cup Dry White Wine

1/2 cup White Wine Vinegar

1 tbsp Shallot

1 lb Cold Unsalted Butter

Salt

Pepper

F.N.SharpNo ratings yet20 min20 min

Good job!

Enjoy your meal, hope you had fun with us!

Directions

0/0 steps made

Preheat oven to 400 degrees and place cast iron pan over medium high heat.

Cut butter into 1/2 inch cubes, return to refrigerator.

Finely mince shallot. Add to sauce pan and combine with wine and vinegar.

Bring to boil, then turn down heat to simmer until reduced to 2 tbsp. Check back in about 10 minutes.

Sprinkle salt and pepper over each fillet, then wrap 2 pieces of bacon around each one.

Add fillets to hot oil in pan, skin side down. Cook for 2 minutes, or until bacon is brown.